For the past five years Becky has served as manager of CVS on Pelham Road South. Her customers, 28 employees and a “supportive, awesome and wonderful” district manager, Mike Dramer, are the reasons why she likes going into work every day.
“It’s a very rewarding job,” Becky says. “You get to be part of your customers’ friend and family base. You care for your customers. Being in the pharmacy business, you see people with regular to serious heath issues. It’s rewarding to me when I get to listen to them and just be there for them.”
Becky has spent the past 31 years in retail, but this job, she said, is the best yet and so are the employees.
Becky said it might sound like a cliché but they’re “just one big happy family. I couldn’t ask for better employees or a better company to work for. And Mike’s such a good district manager. He’s always helping us in our store and supporting us.”
Becky lives in Glencoe and said she can get to work in only 20 minutes.
Her son and daughter-in-law, Jim and Lindsey Douglas, and their daughter, Chloe, 4, live in Glencoe, as does her daughter, Mandy Douglas.
She spends as much time as she can with Chloe. One of their favorite things is going to Noccalula Falls to see the ducks.
Another special person in her life is her companion Gene Ellison. They enjoy eating out and vacationing in Gatlinburg.
Becky was born in Gadsden. She attended Gadsden State and Auburn. She is a member of North Glencoe Baptist Church.
Some of Becky’s days are long – from 7:30 a.m. until 9 p.m. That’s why when she cooks, she prepares enough to have leftovers for several days.
“That way, all I have to do is warm it up when I get home,” she said.”
Some of those dishes are Cranberry Chicken Bake, Macaroni Salad and Vegetable Soup.
Cranberry Chicken Bake
3 chicken breasts, bone, skinned and cut in half
1 pkg. (8 oz.) Lipton onion soup mix
Bottle Kraft Catalina dressing
1 can whole cranberry sauce
In a 9x13 cake pan, mix the soup mix, dressing and cranberry sauce. Spread mixture evenly. Lay chicken breasts on the mixture. Spoon some mixture over the chicken pieces. Cover with pan cover or plastic wrap and refrigerate overnight. If convenient, stir once or twice during the next day. To serve, bake uncovered at 350 degrees for 45 minutes to one hour until chicken is cooked through.
2 cups elbow macaroni
4 lg. eggs
¼ c. reduced fat sour cream
2 T. mayonnaise
1 T. Dijon mustard
3 T. fresh lemon juice
Kosher salt and pepper
1 stalk celery, halved lengthwise and thinly sliced
1 small green bell pepper, cut into 1/4 inch pieces
1 jar pimiento or roasted red pepper, finely diced
2 scallions, thinly sliced
Cook the pasta according to package directions. Drain. While the pasta is cooking, place the eggs in a small saucepan. Cover with water and bring to a boil. Remove from heat, cover and let stand for 12 minutes. Run under cold water to cool.
In a large bowl, whisk together the sour cream, mayonnaise, mustard, lemon juice and ¼ t. each salt and pepper. Add the pasta and toss to coat.
Peel the eggs. Using the large holes on a box grater, grate 1 egg and 3 egg whites (discard the yolks). Fold the eggs into the pasta mixture along with the celery, bell pepper, pimiento and scallions.
Makes 22 servings (10 ¼ oz. each)
You may want to halve the ingredients to make a smaller batch for at home.
1 gal. water
20 oz. frozen corn
20 oz. frozen green peas
20 oz. frozen baby lima beans
14 oz. tomato juice
1 lb. Idaho baking potatoes, peeled and diced into large pieces
1 lb. canned green beans, drained
6 ½ c. (½ of a #10 can) diced tomatoes
5 oz. beef base (not boullion)
4 oz. chopped onion
4 oz. chopped celery
1 oz. frozen diced green peppers
Put all ingredients into a pot and cook covered at a rapid simmer for ½ hour. Uncover and cook at a rapid simmer for ½ hour more.